Beef Stroganoff

Ingredients:

Ingredients 1-1/2 pounds stew meat, cut into 1-inch cubes

1/2 teaspoon garlic salt

½ teaspoon black pepper

3 tablespoons olive oil

1 tablespoons cold butter

½ cup white wine

5 oz. button Mushrooms

1 small yellow onion, sliced

2 cloves garlic, diced and minced

 1 can beef broth

1 tablespoons red wine vinegar

2-3 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

To thicken:

2-3 tablespoons cornstarch

2-3 tablespoons cup cold water

1/2 - 1 cups sour cream, non fat tempered with the sauce before pouring in crockpot

1/2 can condensed cream of mushroom soup, optional

For Serving:

1/2 pound wide whole wheat egg noodles

 

Instructions:

Cut the beef into one-inch cubes and pat completely dry.

Discard any large pieces of fat.

Fat that’s marbleized into the meat is fine!

Season with garlic salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side, until browned but not cooked through. Use kitchen tongs to carefully remove and set aside on a plate. Add more olive oil between batches as needed and decrease heat slightly if the pan gets too hot. Take the meat out and place in a separate bowl.

Add 1 tablespoon butter back into the pan (where the meat was seared) and wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute.

Remove from heat. Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon to the slow cooker and stir to combine.

Add the beef as well as any juices from the plate. Add the onions/mushrooms/garlic. Cook on high for 4-5 or on low for 8-9 hours.

Add the cornstarch and cold water to a small container with a lid and shake to combine. Whisk it into the slow cooker. Flip the heat to warm.

Add the sour cream to a medium bowl. Ladle about 1 cup of liquid from the slow cooker to the same bowl and stir to combine until smooth. (This tempers the sour cream to prevent curdling.) Slowly stir it into the slow cooker.

Stir in the condensed cream of mushroom soup, if using. 

Serve over cooked egg noodles. If desired, add cooked/drained egg noodles right to the Slow Cooker, stir to combine, and serve!

Sauce:

I Cup 450 calories 34 grams of protein

Noodles:

1 Cup 190 calories 8 grams of protein